Calzone with spaghetti, chicken and pesto
Recipe for calzone bianco with spaghetti, chicken, rocket and pesto.
Servings 4 people
Ingredients
- 1 portion pizza dough - click here
Filling
- 300 g chicken, raw or leftover cooked chicken
- 250 g spaghetti (uncooked weight)
- 300 g mozzarella grated
- 250 g mascarpone
- 300 ml pesto - preferably homemade
- 4 handfuls rocket
- Salt and pepper
- Oil
Instructions
Filling
- Cook the spaghetti until al dente, then rinse it in cold water, – and leave it to drain in a sieve.
- If using raw chicken, cut it into strips, – season with salt and pepper and fry in a little oil for about 4-5 minutes over medium heat. Set aside in a bowl.If using leftover cooked chicken, simply cut it into strips or pull it off the bones and set aside in a bowl.
- Mix the spaghetti with the chicken, pesto and rocket, season with salt and pepper and stir well to combine.
Calzone
- Divide the dough into 4 and roll out into thin circles.
- Spread the mascarpone over all the pizza bases, – but do not spread it right out to the edge.
- Then top with grated mozzarella and the spaghetti mixture. Build it up in layers so there is mozzarella between the layers too. Continue until all the filling and mozzarella have been used.
- Carefully fold the pizzas closed. Brush the edges with a little water if needed, press the edges together and roll them in slightly towards the filling.
- Bake the calzones until crisp and golden, - about 15-18 minutes at 250°C in a preheated oven.